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Pumpkin Chocolate Chip Cookies | Bake to the roots

Pumpkin Chocolate Chip Cookies

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:13
  • Total Time: 01:00
  • Yield: 20
  • Category: Cookies
  • Cuisine: American


Great combination: Pumpkin Chocolate Chip Cookies are our season favorites!


1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1 medium egg
1/2 cup (120g) pumpkin puree
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3.5 oz. (100g) chocolate chips
1.4 oz. (40g) toasted pumpkin seeds (plus some more)


1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Add the pumpkin seeds to a coated pan (without fat) and toast over medium-high heat for 4-5 minutes until fragrant. Take off the stove and let cool down.
2. Add the butter and brown sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Add the pumpkin puree and vanilla extract and mix in. Mix the flour with pumpkin pie spice, baking powder, baking soda, and salt and add to the bowl – mix until just combined. Add the chocolate chips and toasted pumpkin seeds and fold in. Use a cookie scoop or tablespoons and place dough portions with some space in between on the baking sheet. Press some additional pumpkin seeds into the dough (optional) and bake for 12-13 minutes or until the cookies are set. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.


Enjoy baking!